Grilled Shrimp & Fennel Alfredo |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Fettuccini in a sauce made of fat-free cream cheese and broth, is topped with marinated shrimp, fennel, chopped red sweet pepper and Parmesan. My husband and I are trying to eat more healthy and I found this recipe to try. Ingredients:
1 lb uncooked shrimp, peeled and deveined |
2 minced garlic cloves, divided |
1/2 teaspoon white pepper, divided |
1 teaspoon grated lemon zest |
2 (14 ounce) cans fat-free chicken broth |
1 (8 ounce) package fat free cream cheese, softened |
8 ounces dry fettuccine pasta, cooked according to pkg. directions |
1 fennel bulb, white part only (reserve tops for garnish) |
1 tablespoon extra virgin olive oil |
1/2 cup minced red bell pepper |
1/2 cup grated parmesan cheese |
1/2 cup chopped flat-leaf italian parsley |
Directions:
1. Combine shrimp, one clove garlic, 1/4 teaspoon white pepper, and the lemon zest in a plastic zip-top bag. Refrigerate for 30 minutes.
2. Meanwhile, bring chicken broth, remaining garlic clove, and remaining 1/4 teaspoon white pepper to a boil over medium heat in a medium saucepan. Cook about 7 minutes, or until reduced by half.
3. Reduce heat to low and stir in cream cheese, whisking to melt; do not boil. Add cooked fettuccini; stir, cover, and set aside.
4. Leaving root end attached, slice fennel bulb lengthwise into 1/2 slices; brush slices with oil.
5. After heating skillet or grillpan over medium heat for 5 minutes, lightly coat with non-stick cooking spray.
6. Grill fennel about 3 minutes per side, or until fennel has softened.
7. Remove and keep warm.
8. Grill the shrimp about 1 minute per side, or until done.
9. Remove and keep warm.
10. Place fettuccini with its sauce on a platter; top with fennel and shrimp; sprinkle with red pepper, Parmesan cheese and parsley.
11. Garnish with reserved fennel fronds.
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